Even though it's only 10:30 in the morning, I was bored so I decided to make lunch - mushroom soup (with some broccoli and saltines). I had one bowl happily, but now I'm sort of forcing this second bowl down. I don't like saving mushroom soup because it forms an icky skin on the surface.
I like canned soup because it's easy and delicious, and comes with an assortment of memories.
My dad loves 'ABC soup' (vegetable soup) so growing up we would often have it to accompany dinner. My dad is a shameless pennypincher though, and liked to dilute the condensed soup as much as possible. One time, he tried to feed our family of four with one can of soup. It tasted like... orange water.
I think I still preferred that to when my dad made mushroom soup though. He adds water instead of milk (how exactly can you get cream of mushroom soup when you don't add any milk?) and doesn't keep it on the heat long enough to get the lumps out. It would turn out as grey water with white lumps. I hated mushroom soup until I went to university and started making it on my own, the proper way.
Another thing I learned when I went to university is how to use a manual can opener. That made enjoying canned soup a lot easier.
Please enjoy these Warhol paintings while I finish my soup. A fun bit of trivia for you: The original painting of a can of Campbell's tomato soup sold for $1,500 in the 1960s.
1 comment:
campbell's canned soups are the student's ultimate foodsource.
the vegetable soups are like the only vegetables i eat.
the cream of shrooms make wicked alfredo pasta.
the cream of chicken or broccoli make a good caserole.
and the chicken noodle soups are just plain fun!
:)
and it takes like 4 minutes in the microwave if you're really lazy...
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